ݺߣ

ݺߣShare a Scribd company logo

Lampiran..

?Download as DOCX, PDF?
?
Veronika Purba
Veronika Purba

This document contains calculations of moisture content, ash content, crude protein, crude fat, crude fiber, and nitrogen-free extract (NFE) of various feed ingredients. The same formulas are used to calculate each nutritional component for 12 different ingredients, with moisture content ranging from 12-50%, ash from 4-7%, crude protein from 11-37%, crude fat from 1-18%, crude fiber from 9-15%, and NFE from 22.7-60%.

1 of 18
Download to read offline
90 LAMPIRAN I. Preparasi Sampel ? Penentuan kadar air Kelompok 9 Feses kuda Berat awal (A) : 675 gr Berat kering (B) : 400 gr Kadar Air = ??? ? X 100% KA = 675 gr?400 gr 675 gr X 100% = 41 % Kadar Bahan Kering (%) =100% - % Kadar air Kadar Bahan Kering (%) = 100%-41% = 59% Rumput gajah Berat awal : 500 gr Berat kering: 300 gr Kadar Air = ??? ? X 100% KA = 500 gr?300 gr 500 gr X 100% = 40% Kadar Bahan Kering (%) = 100% - % Kadar air Kadar Bahan Kering(%) = 100% - 40% = 60% Kelompok 10 Feses ayam kampung Berat awal (A) : 520 gr Berat kering (B) : 470 gr Kadar Air = ??? ? X 100% KA = 520 gr?470 gr 570 gr X 100% = 9%
90 Kadar Bahan Kering (%) = 100% - % Kadar air Kadar Bahan Kering (%) = 100% - 9% = 90% Rumput kumpei Berat awal : 750 gr Berat kering: 600 gr Kadar Air = ??? ? X 100% KA = 750 gr?600 gr 750 gr X 100% = 20% Kadar Bahan Kering (%) = 100% - % Kadar air Kadar Bahan Kering(%) = 100% - 20% = 80% Kelompok 11 Feses ayam broiler Berat awal (A) : 300 gr Berat kering (B) : 150 gr Kadar Air = ??? ? X 100% KA = 300 gr?150 gr 300 gr X 100% = 50% Kadar Bahan Kering (%) = 100% - % Kadar air Kadar Bahan Kering (%) = 100% - 50% = 50% Rumput raja Berat awal : 500 gr Berat kering: 300 gr Kadar Air = ??? ? X 100% KA = 500 gr?300 gr 500 gr X 100% = 40%
90 Kadar Bahan Kering (%) = 100% - % Kadar air Kadar Bahan Kering(%) = 100% - 40% = 60% Kelompok 12 Feses sapi Berat awal (A) : 550 gr Berat kering (B) : 300 gr Kadar Air = ??? ? X 100% KA = 550 gr?300 gr 550 gr X 100% = 45% Kadar Bahan Kering (%) = 100% - % Kadar air Kadar Bahan Kering (%) = 100% - 45% = 55% Rumput benggala Berat awal : 500 gr Berat kering: 200 gr Kadar Air = ??? ? X 100% KA = 500 gr?200 gr 500 gr X 100% = 60% Kadar Bahan Kering (%) = 100% - % Kadar air Kadar Bahan Kering(%) = 100% - 60% = 40% Kelompok 13 Feses kelinci Berat awal (A) : 1000 gr Berat kering (B) : 500 gr Kadar Air = ??? ? X 100% KA = 1000 gr?500 gr 1000 gr X 100% = 50%
90 Kadar Bahan Kering (%) = 100% - % Kadar air Kadar Bahan Kering (%) = 100% - 50% = 50% Legume leucaena Berat awal : 500 gr Berat kering: 300 gr Kadar Air = ??? ? X 100% KA = 500 gr?300 gr 500 gr X 100% =40% Kadar Bahan Kering (%) = 100% - % Kadar air Kadar Bahan Kering(%) = 100% - 40% = 60% Kelompok 14 Feses itik Berat awal (A) : 600 gr Berat kering (B) : 400 gr Kadar Air = ??? ? X 100% KA = 600 gr?400 gr 600 gr X 100% = 33% Kadar Bahan Kering (%) = 100% - % Kadar air Kadar Bahan Kering (%) = 100% - 33% = 67% Rumput kumpei Berat awal : 500 gr Berat kering: 300 gr Kadar Air = ??? ? X 100% KA = 500 gr?300 gr 500 gr X 100% = 40% Kadar Bahan Kering (%) = 100% - % Kadar air
90 Kadar Bahan Kering(%) = 100% - 40% = 60% Kelompok 15 Feses kambing Berat awal (A) : 1000 gr Berat kering (B) : 500 gr Kadar Air = ??? ? X 100% KA = 1000 gr?500 gr 1000 gr X 100% = 50% Kadar Bahan Kering (%) = 100% - % Kadar air Kadar Bahan Kering (%) = 100% - 50% = 50% Rumput kumpei Berat awal : 500 gr Berat kering: 100 gr Kadar Air = ??? ? X 100% KA = 500 gr?100 gr 500 gr X 100% = 80% Kadar Bahan Kering (%) = 100% - % Kadar air Kadar Bahan Kering(%) = 100% - 80% = 20% II. ANALISIS PROKSIMAT Metode penghitungan Rumus yang digunakan untuk mencari kandungan bahan pakan adalah; Kadar Air (%) = (C+D)E x 100% D Kadar Abu (%) = H - F x 100% G
90 Protein Kasar (%) = (K - J) x Norm NaOH x 0,014 x 6,25 x 100% I Lemak Kasar (%) = M C N x 100% L Serat Kasar (%) = Q C R C O x 100% P BETN (%) = %BK C (% Abu + % PK + % LK + % SK) 1. Bngkil Inti Kelapa Sawit Kadar Air (%) = (30,20+1) C 40,07 x 100% 1 = 13 % Kadar Abu (%) =39,25C39,20 x 100% 1 = 5 % Protein Kasar (%) = (23,8 C 9,5) x 0,3 x 0,014 x 6,25 x 100% 0,3 = 37,60% Lemak Kasar (%) = 1,85 C1,67x 100% 1 = 18% Serat Kasar (%) =21,70C20,60C 1,01 x 100% 1 = 9% BETN (%) = 87 C (5+ 37,60 + 18 + 9) % = 28,7% 2. Bungkil kulit duku Kadar Air (%) = (35,01+ 1) 35,89 x 100% 1 = 12% Kadar Abu (%) = 39,25 C 35,01 x 100% 1
90 =7 % Protein Kasar (%) = (23,8 C5 ) x 0,3 x 0,014 x 6,25 x 100% 0,3 = 25,37 % Lemak Kasar (%) = 1,90C 1,83 x 100% 1 = 7% Serat Kasar (%) = 23,39C22,19 C 1,05 x 100% 1 = 15 % BETN (%) =88C (7 +25,37+7+15) % = 22,7 % 3. Tepung ampas jamu Kadar Air (%) = (20,10+ 1) 20,98x 100% 1 = 12% Kadar Abu (%) = 20,14 C 20,10 x 100% 1 =4 % Protein Kasar (%) = (23,8 C22,5 ) x 0,3 x 0,014 x 6,25 x 100% 0,3 = 11,37 % Lemak Kasar (%) = 1,86C 1,76 x 100% 1 = 1% Serat Kasar (%) = 20,57C19,37 C 1,08 x 100% 1 = 12 % BETN (%) =88C (4 +11,37+1+12) % = 60%
90 4. Tepung kulit nanas Kadar Air (%) = (35,01+ 1) 35,89 x 100% 1 = 12% Kadar Abu (%) = 39,25 C 35,01 x 100% 1 =7 % Protein Kasar (%) = (23,8 C5 ) x 0,3 x 0,014 x 6,25 x 100% 0,3 = 25,37 % Lemak Kasar (%) = 1,90C 1,83 x 100% 1 = 7% Serat Kasar (%) = 23,39C22,19 C 1,05 x 100% 1 = 15 % BETN (%) =88C (7 +25,37+7+15) % = 22,7 % 5. Bungkil biji karet Kadar Air (%) = (35,01+ 1) 35,89 x 100% 1 = 12% Kadar Abu (%) = 39,25 C 35,01 x 100% 1 =7 % Protein Kasar (%) = (23,8 C5 ) x 0,3 x 0,014 x 6,25 x 100% 0,3 = 25,37 % Lemak Kasar (%) = 1,90C 1,83 x 100%
90 1 = 7% Serat Kasar (%) = 23,39C22,19 C 1,05 x 100% 1 = 15 % BETN (%) =88C (7 +25,37+7+15) % = 22,7 % 6. Tepung jerami padi Kadar Air (%) = (35,01+ 1) 35,89 x 100% 1 = 12% Kadar Abu (%) = 39,25 C 35,01 x 100% 1 =7 % Protein Kasar (%) = (23,8 C5 ) x 0,3 x 0,014 x 6,25 x 100% 0,3 = 25,37 % Lemak Kasar (%) = 1,90C 1,83 x 100% 1 = 7% Serat Kasar (%) = 23,39C22,19 C 1,05 x 100% 1 = 15 % BETN (%) =88C (7 +25,37+7+15) % = 22,7 % 7. Tepung kelobot jagung Kadar Air (%) = (35,01+ 1) 35,89 x 100% 1 = 12%
90 Kadar Abu (%) = 39,25 C 35,01 x 100% 1 =7 % Protein Kasar (%) = (23,8 C5 ) x 0,3 x 0,014 x 6,25 x 100% 0,3 = 25,37 % Lemak Kasar (%) = 1,90C 1,83 x 100% 1 = 7% Serat Kasar (%) = 23,39C22,19 C 1,05 x 100% 1 = 15 % BETN (%) =88C (7 +25,37+7+15) % = 22,7 % 8. Tepung petai cina Kadar Air (%) = (35,01+ 1) 35,89 x 100% 1 = 12% Kadar Abu (%) = 39,25 C 35,01 x 100% 1 =7 % Protein Kasar (%) = (23,8 C5 ) x 0,3 x 0,014 x 6,25 x 100% 0,3 = 25,37 % Lemak Kasar (%) = 1,90C 1,83 x 100% 1 = 7% Serat Kasar (%) = 23,39C22,19 C 1,05 x 100% 1
90 = 15 % BETN (%) =88C (7 +25,37+7+15) % = 22,7 % 9. Tepung ikan Kadar Air (%) = (35,01+ 1) 35,89 x 100% 1 = 12% Kadar Abu (%) = 39,25 C 35,01 x 100% 1 =7 % Protein Kasar (%) = (23,8 C5 ) x 0,3 x 0,014 x 6,25 x 100% 0,3 = 25,37 % Lemak Kasar (%) = 1,90C 1,83 x 100% 1 = 7% Serat Kasar (%) = 23,39C22,19 C 1,05 x 100% 1 = 15 % BETN (%) =88C (7 +25,37+7+15) % = 22,7 % 10. Tepung jeroan ikan Kadar Air (%) = (35,01+ 1) 35,89 x 100% 1 = 12% Kadar Abu (%) = 39,25 C 35,01 x 100% 1 =7 % Protein Kasar (%) = (23,8 C5 ) x 0,3 x 0,014 x 6,25 x 100% 0,3 = 25,37 %
90 Lemak Kasar (%) = 1,90C 1,83 x 100% 1 = 7% Serat Kasar (%) = 23,39C22,19 C 1,05 x 100% 1 = 15 % BETN (%) =88C (7 +25,37+7+15) % = 22,7 % 11. Tepung ampas tahu Kadar Air (%) = (35,01+ 1) 35,89 x 100% 1 = 12% Kadar Abu (%) = 39,25 C 35,01 x 100% 1 =7 % Protein Kasar (%) = (23,8 C5 ) x 0,3 x 0,014 x 6,25 x 100% 0,3 = 25,37 % Lemak Kasar (%) = 1,90C 1,83 x 100% 1 = 7% Serat Kasar (%) = 23,39C22,19 C 1,05 x 100% 1 = 15 % BETN (%) =88C (7 +25,37+7+15) % = 22,7 % 12. Bungkil kelapa Kadar Air (%) = (35,01+ 1) 35,89 x 100% 1
90 = 12% Kadar Abu (%) = 39,25 C 35,01 x 100% 1 =7 % Protein Kasar (%) = (23,8 C5 ) x 0,3 x 0,014 x 6,25 x 100% 0,3 = 25,37 % Lemak Kasar (%) = 1,90C 1,83 x 100% 1 = 7% Serat Kasar (%) = 23,39C22,19 C 1,05 x 100% 1 = 15 % BETN (%) =88C (7 +25,37+7+15) % = 22,7 % 13. Tepung biji durian Kadar Air (%) = (18,42+ 1) x 100% 1 = 14% Kadar Abu (%) = 39,25 C 35,01 x 100% 1 =7 % Protein Kasar (%) = (23,8 C5 ) x 0,3 x 0,014 x 6,25 x 100% 0,3 = 25,37 % Lemak Kasar (%) = 1,90C 1,83 x 100% 1 = 7% Serat Kasar (%) = 23,39C22,19 C 1,05 x 100%
90 1 = 15 % BETN (%) =88C (7 +25,37+7+15) % = 22,7 % 14. Bungkil kedele Kadar Air (%) = (35,01+ 1) 35,89 x 100% 1 = 12% Kadar Abu (%) = 39,25 C 35,01 x 100% 1 =7 % Protein Kasar (%) = (23,8 C5 ) x 0,3 x 0,014 x 6,25 x 100% 0,3 = 25,37 % Lemak Kasar (%) = 1,90C 1,83 x 100% 1 = 7% Serat Kasar (%) = 23,39C22,19 C 1,05 x 100% 1 = 15 % BETN (%) =88C (7 +25,37+7+15) % = 22,7 % 15. Tepung kulit durian Kadar Air (%) = (34,36+ 1) 35,34 x 100% 1 = 2% Kadar Abu (%) = 34,36 C 354,36 x 100% 1 =15 % Protein Kasar (%) = (23,8 C22,1 ) x 0,3 x 0,014 x 6,25 x 100%
90 0,3 = 14,87 % Lemak Kasar (%) = 1,92C 1,85 x 100% 1 = 7% Serat Kasar (%) = 23,74C22,19 C 1,04 x 100% 1 = 45 % BETN (%) =98C (15 +14,87+7+45) % = 16,12 % III. FORMULASI RANSUM ME Jagung = 3 100 x 2980 =894 Dedak = 4 100 ? 3350 = 1340 Bungkil kedele = 26 100 ? 2230 = 579.8 Minyak = 2 100 ? 100% = 0.02 Tepung kulit kerang = 2 100 = 0.02 Total ME = 28.178 kkal/kg PK Jagung = 3 100 x 12.9% =3.87
90 Dedak = 4 100 ? 8.5% = 3.4 Bungkil kedele = 26 100 ? 44% = 11.44 Minyak = 2 100 = 0.02 Tepung kulit kerang = 2 100 = 0.02 Total PK = 22.71% LK Jagung = 3 100 x13% =0.039 Dedak = 4 100 ? 3.8% = 0.0152 Bungkil kedele = 26 100 ? 0.8% = 0.00208 Minyak = 2 100 ? 100% = 2 Tepung kulit kerang = 2 100 = 0.02 Total LK = 1% SK Jagung = 3 100 x 11.4% =3.42 Dedak = 4 100 ? 2.2%
90 = 0.88 Bungkil kedele = 26 100 ? 7.0% = 1.82 Minyak = 2 100 = 0.02 Tepung kulit kerang = 2 100 = 0.02 Total SK =6.16% =<7% Ca Dedak = 3 100 x 0.07% =0.021 Jagung = 4 100 ? 0.02% = 0.008 Bungkil kedele = 26 100 ? 0.29% = 0.0754 Minyak = 2 100 = 0.02 Tepung kulit kerang = 2 100 = 0.02 Toatal Ca = 0.844% = 1% IV.MENCAMPUR RANSUM Dengan konversi sebagai berikut: 1. Jagung = 28 100 x 5000 = 1400 2. Dedak
90 = 30 100 x 5000 = 1500 3. Tepung ikan = 23 100 x 5000 = 1150 4. BIS = 17,5 100 x 5000 = 875 5. Minyak sayur 1 100 x 5000 = 50 6. Premix = 0,5 100 x 5000 = 25

More Related Content

Lampiran..

  • 1. 90 LAMPIRAN I. Preparasi Sampel ? Penentuan kadar air Kelompok 9 Feses kuda Berat awal (A) : 675 gr Berat kering (B) : 400 gr Kadar Air = ??? ? X 100% KA = 675 gr?400 gr 675 gr X 100% = 41 % Kadar Bahan Kering (%) =100% - % Kadar air Kadar Bahan Kering (%) = 100%-41% = 59% Rumput gajah Berat awal : 500 gr Berat kering: 300 gr Kadar Air = ??? ? X 100% KA = 500 gr?300 gr 500 gr X 100% = 40% Kadar Bahan Kering (%) = 100% - % Kadar air Kadar Bahan Kering(%) = 100% - 40% = 60% Kelompok 10 Feses ayam kampung Berat awal (A) : 520 gr Berat kering (B) : 470 gr Kadar Air = ??? ? X 100% KA = 520 gr?470 gr 570 gr X 100% = 9%
  • 2. 90 Kadar Bahan Kering (%) = 100% - % Kadar air Kadar Bahan Kering (%) = 100% - 9% = 90% Rumput kumpei Berat awal : 750 gr Berat kering: 600 gr Kadar Air = ??? ? X 100% KA = 750 gr?600 gr 750 gr X 100% = 20% Kadar Bahan Kering (%) = 100% - % Kadar air Kadar Bahan Kering(%) = 100% - 20% = 80% Kelompok 11 Feses ayam broiler Berat awal (A) : 300 gr Berat kering (B) : 150 gr Kadar Air = ??? ? X 100% KA = 300 gr?150 gr 300 gr X 100% = 50% Kadar Bahan Kering (%) = 100% - % Kadar air Kadar Bahan Kering (%) = 100% - 50% = 50% Rumput raja Berat awal : 500 gr Berat kering: 300 gr Kadar Air = ??? ? X 100% KA = 500 gr?300 gr 500 gr X 100% = 40%
  • 3. 90 Kadar Bahan Kering (%) = 100% - % Kadar air Kadar Bahan Kering(%) = 100% - 40% = 60% Kelompok 12 Feses sapi Berat awal (A) : 550 gr Berat kering (B) : 300 gr Kadar Air = ??? ? X 100% KA = 550 gr?300 gr 550 gr X 100% = 45% Kadar Bahan Kering (%) = 100% - % Kadar air Kadar Bahan Kering (%) = 100% - 45% = 55% Rumput benggala Berat awal : 500 gr Berat kering: 200 gr Kadar Air = ??? ? X 100% KA = 500 gr?200 gr 500 gr X 100% = 60% Kadar Bahan Kering (%) = 100% - % Kadar air Kadar Bahan Kering(%) = 100% - 60% = 40% Kelompok 13 Feses kelinci Berat awal (A) : 1000 gr Berat kering (B) : 500 gr Kadar Air = ??? ? X 100% KA = 1000 gr?500 gr 1000 gr X 100% = 50%
  • 4. 90 Kadar Bahan Kering (%) = 100% - % Kadar air Kadar Bahan Kering (%) = 100% - 50% = 50% Legume leucaena Berat awal : 500 gr Berat kering: 300 gr Kadar Air = ??? ? X 100% KA = 500 gr?300 gr 500 gr X 100% =40% Kadar Bahan Kering (%) = 100% - % Kadar air Kadar Bahan Kering(%) = 100% - 40% = 60% Kelompok 14 Feses itik Berat awal (A) : 600 gr Berat kering (B) : 400 gr Kadar Air = ??? ? X 100% KA = 600 gr?400 gr 600 gr X 100% = 33% Kadar Bahan Kering (%) = 100% - % Kadar air Kadar Bahan Kering (%) = 100% - 33% = 67% Rumput kumpei Berat awal : 500 gr Berat kering: 300 gr Kadar Air = ??? ? X 100% KA = 500 gr?300 gr 500 gr X 100% = 40% Kadar Bahan Kering (%) = 100% - % Kadar air
  • 5. 90 Kadar Bahan Kering(%) = 100% - 40% = 60% Kelompok 15 Feses kambing Berat awal (A) : 1000 gr Berat kering (B) : 500 gr Kadar Air = ??? ? X 100% KA = 1000 gr?500 gr 1000 gr X 100% = 50% Kadar Bahan Kering (%) = 100% - % Kadar air Kadar Bahan Kering (%) = 100% - 50% = 50% Rumput kumpei Berat awal : 500 gr Berat kering: 100 gr Kadar Air = ??? ? X 100% KA = 500 gr?100 gr 500 gr X 100% = 80% Kadar Bahan Kering (%) = 100% - % Kadar air Kadar Bahan Kering(%) = 100% - 80% = 20% II. ANALISIS PROKSIMAT Metode penghitungan Rumus yang digunakan untuk mencari kandungan bahan pakan adalah; Kadar Air (%) = (C+D)E x 100% D Kadar Abu (%) = H - F x 100% G
  • 6. 90 Protein Kasar (%) = (K - J) x Norm NaOH x 0,014 x 6,25 x 100% I Lemak Kasar (%) = M C N x 100% L Serat Kasar (%) = Q C R C O x 100% P BETN (%) = %BK C (% Abu + % PK + % LK + % SK) 1. Bngkil Inti Kelapa Sawit Kadar Air (%) = (30,20+1) C 40,07 x 100% 1 = 13 % Kadar Abu (%) =39,25C39,20 x 100% 1 = 5 % Protein Kasar (%) = (23,8 C 9,5) x 0,3 x 0,014 x 6,25 x 100% 0,3 = 37,60% Lemak Kasar (%) = 1,85 C1,67x 100% 1 = 18% Serat Kasar (%) =21,70C20,60C 1,01 x 100% 1 = 9% BETN (%) = 87 C (5+ 37,60 + 18 + 9) % = 28,7% 2. Bungkil kulit duku Kadar Air (%) = (35,01+ 1) 35,89 x 100% 1 = 12% Kadar Abu (%) = 39,25 C 35,01 x 100% 1
  • 7. 90 =7 % Protein Kasar (%) = (23,8 C5 ) x 0,3 x 0,014 x 6,25 x 100% 0,3 = 25,37 % Lemak Kasar (%) = 1,90C 1,83 x 100% 1 = 7% Serat Kasar (%) = 23,39C22,19 C 1,05 x 100% 1 = 15 % BETN (%) =88C (7 +25,37+7+15) % = 22,7 % 3. Tepung ampas jamu Kadar Air (%) = (20,10+ 1) 20,98x 100% 1 = 12% Kadar Abu (%) = 20,14 C 20,10 x 100% 1 =4 % Protein Kasar (%) = (23,8 C22,5 ) x 0,3 x 0,014 x 6,25 x 100% 0,3 = 11,37 % Lemak Kasar (%) = 1,86C 1,76 x 100% 1 = 1% Serat Kasar (%) = 20,57C19,37 C 1,08 x 100% 1 = 12 % BETN (%) =88C (4 +11,37+1+12) % = 60%
  • 8. 90 4. Tepung kulit nanas Kadar Air (%) = (35,01+ 1) 35,89 x 100% 1 = 12% Kadar Abu (%) = 39,25 C 35,01 x 100% 1 =7 % Protein Kasar (%) = (23,8 C5 ) x 0,3 x 0,014 x 6,25 x 100% 0,3 = 25,37 % Lemak Kasar (%) = 1,90C 1,83 x 100% 1 = 7% Serat Kasar (%) = 23,39C22,19 C 1,05 x 100% 1 = 15 % BETN (%) =88C (7 +25,37+7+15) % = 22,7 % 5. Bungkil biji karet Kadar Air (%) = (35,01+ 1) 35,89 x 100% 1 = 12% Kadar Abu (%) = 39,25 C 35,01 x 100% 1 =7 % Protein Kasar (%) = (23,8 C5 ) x 0,3 x 0,014 x 6,25 x 100% 0,3 = 25,37 % Lemak Kasar (%) = 1,90C 1,83 x 100%
  • 9. 90 1 = 7% Serat Kasar (%) = 23,39C22,19 C 1,05 x 100% 1 = 15 % BETN (%) =88C (7 +25,37+7+15) % = 22,7 % 6. Tepung jerami padi Kadar Air (%) = (35,01+ 1) 35,89 x 100% 1 = 12% Kadar Abu (%) = 39,25 C 35,01 x 100% 1 =7 % Protein Kasar (%) = (23,8 C5 ) x 0,3 x 0,014 x 6,25 x 100% 0,3 = 25,37 % Lemak Kasar (%) = 1,90C 1,83 x 100% 1 = 7% Serat Kasar (%) = 23,39C22,19 C 1,05 x 100% 1 = 15 % BETN (%) =88C (7 +25,37+7+15) % = 22,7 % 7. Tepung kelobot jagung Kadar Air (%) = (35,01+ 1) 35,89 x 100% 1 = 12%
  • 10. 90 Kadar Abu (%) = 39,25 C 35,01 x 100% 1 =7 % Protein Kasar (%) = (23,8 C5 ) x 0,3 x 0,014 x 6,25 x 100% 0,3 = 25,37 % Lemak Kasar (%) = 1,90C 1,83 x 100% 1 = 7% Serat Kasar (%) = 23,39C22,19 C 1,05 x 100% 1 = 15 % BETN (%) =88C (7 +25,37+7+15) % = 22,7 % 8. Tepung petai cina Kadar Air (%) = (35,01+ 1) 35,89 x 100% 1 = 12% Kadar Abu (%) = 39,25 C 35,01 x 100% 1 =7 % Protein Kasar (%) = (23,8 C5 ) x 0,3 x 0,014 x 6,25 x 100% 0,3 = 25,37 % Lemak Kasar (%) = 1,90C 1,83 x 100% 1 = 7% Serat Kasar (%) = 23,39C22,19 C 1,05 x 100% 1
  • 11. 90 = 15 % BETN (%) =88C (7 +25,37+7+15) % = 22,7 % 9. Tepung ikan Kadar Air (%) = (35,01+ 1) 35,89 x 100% 1 = 12% Kadar Abu (%) = 39,25 C 35,01 x 100% 1 =7 % Protein Kasar (%) = (23,8 C5 ) x 0,3 x 0,014 x 6,25 x 100% 0,3 = 25,37 % Lemak Kasar (%) = 1,90C 1,83 x 100% 1 = 7% Serat Kasar (%) = 23,39C22,19 C 1,05 x 100% 1 = 15 % BETN (%) =88C (7 +25,37+7+15) % = 22,7 % 10. Tepung jeroan ikan Kadar Air (%) = (35,01+ 1) 35,89 x 100% 1 = 12% Kadar Abu (%) = 39,25 C 35,01 x 100% 1 =7 % Protein Kasar (%) = (23,8 C5 ) x 0,3 x 0,014 x 6,25 x 100% 0,3 = 25,37 %
  • 12. 90 Lemak Kasar (%) = 1,90C 1,83 x 100% 1 = 7% Serat Kasar (%) = 23,39C22,19 C 1,05 x 100% 1 = 15 % BETN (%) =88C (7 +25,37+7+15) % = 22,7 % 11. Tepung ampas tahu Kadar Air (%) = (35,01+ 1) 35,89 x 100% 1 = 12% Kadar Abu (%) = 39,25 C 35,01 x 100% 1 =7 % Protein Kasar (%) = (23,8 C5 ) x 0,3 x 0,014 x 6,25 x 100% 0,3 = 25,37 % Lemak Kasar (%) = 1,90C 1,83 x 100% 1 = 7% Serat Kasar (%) = 23,39C22,19 C 1,05 x 100% 1 = 15 % BETN (%) =88C (7 +25,37+7+15) % = 22,7 % 12. Bungkil kelapa Kadar Air (%) = (35,01+ 1) 35,89 x 100% 1
  • 13. 90 = 12% Kadar Abu (%) = 39,25 C 35,01 x 100% 1 =7 % Protein Kasar (%) = (23,8 C5 ) x 0,3 x 0,014 x 6,25 x 100% 0,3 = 25,37 % Lemak Kasar (%) = 1,90C 1,83 x 100% 1 = 7% Serat Kasar (%) = 23,39C22,19 C 1,05 x 100% 1 = 15 % BETN (%) =88C (7 +25,37+7+15) % = 22,7 % 13. Tepung biji durian Kadar Air (%) = (18,42+ 1) x 100% 1 = 14% Kadar Abu (%) = 39,25 C 35,01 x 100% 1 =7 % Protein Kasar (%) = (23,8 C5 ) x 0,3 x 0,014 x 6,25 x 100% 0,3 = 25,37 % Lemak Kasar (%) = 1,90C 1,83 x 100% 1 = 7% Serat Kasar (%) = 23,39C22,19 C 1,05 x 100%
  • 14. 90 1 = 15 % BETN (%) =88C (7 +25,37+7+15) % = 22,7 % 14. Bungkil kedele Kadar Air (%) = (35,01+ 1) 35,89 x 100% 1 = 12% Kadar Abu (%) = 39,25 C 35,01 x 100% 1 =7 % Protein Kasar (%) = (23,8 C5 ) x 0,3 x 0,014 x 6,25 x 100% 0,3 = 25,37 % Lemak Kasar (%) = 1,90C 1,83 x 100% 1 = 7% Serat Kasar (%) = 23,39C22,19 C 1,05 x 100% 1 = 15 % BETN (%) =88C (7 +25,37+7+15) % = 22,7 % 15. Tepung kulit durian Kadar Air (%) = (34,36+ 1) 35,34 x 100% 1 = 2% Kadar Abu (%) = 34,36 C 354,36 x 100% 1 =15 % Protein Kasar (%) = (23,8 C22,1 ) x 0,3 x 0,014 x 6,25 x 100%
  • 15. 90 0,3 = 14,87 % Lemak Kasar (%) = 1,92C 1,85 x 100% 1 = 7% Serat Kasar (%) = 23,74C22,19 C 1,04 x 100% 1 = 45 % BETN (%) =98C (15 +14,87+7+45) % = 16,12 % III. FORMULASI RANSUM ME Jagung = 3 100 x 2980 =894 Dedak = 4 100 ? 3350 = 1340 Bungkil kedele = 26 100 ? 2230 = 579.8 Minyak = 2 100 ? 100% = 0.02 Tepung kulit kerang = 2 100 = 0.02 Total ME = 28.178 kkal/kg PK Jagung = 3 100 x 12.9% =3.87
  • 16. 90 Dedak = 4 100 ? 8.5% = 3.4 Bungkil kedele = 26 100 ? 44% = 11.44 Minyak = 2 100 = 0.02 Tepung kulit kerang = 2 100 = 0.02 Total PK = 22.71% LK Jagung = 3 100 x13% =0.039 Dedak = 4 100 ? 3.8% = 0.0152 Bungkil kedele = 26 100 ? 0.8% = 0.00208 Minyak = 2 100 ? 100% = 2 Tepung kulit kerang = 2 100 = 0.02 Total LK = 1% SK Jagung = 3 100 x 11.4% =3.42 Dedak = 4 100 ? 2.2%
  • 17. 90 = 0.88 Bungkil kedele = 26 100 ? 7.0% = 1.82 Minyak = 2 100 = 0.02 Tepung kulit kerang = 2 100 = 0.02 Total SK =6.16% =<7% Ca Dedak = 3 100 x 0.07% =0.021 Jagung = 4 100 ? 0.02% = 0.008 Bungkil kedele = 26 100 ? 0.29% = 0.0754 Minyak = 2 100 = 0.02 Tepung kulit kerang = 2 100 = 0.02 Toatal Ca = 0.844% = 1% IV.MENCAMPUR RANSUM Dengan konversi sebagai berikut: 1. Jagung = 28 100 x 5000 = 1400 2. Dedak
  • 18. 90 = 30 100 x 5000 = 1500 3. Tepung ikan = 23 100 x 5000 = 1150 4. BIS = 17,5 100 x 5000 = 875 5. Minyak sayur 1 100 x 5000 = 50 6. Premix = 0,5 100 x 5000 = 25